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Japanese Green Summer Salad with Seafood
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PREP TIME: |
10
mins |
| COOKING TIME:
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20
mins |
| SERVINGS:
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4 |
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Nutritional
Information:
Excellent source of niacin. Good source of vitamin C, folate, magnesium and calcium. Source of thiamin, iron and zinc. Food groups: meat, vegetables, miscellaneous. Per serve (when serves 4): 951 kJ (227 cals) 33g protein 7g fat 7g carbohydrate
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Ingredients:
750g medium green prawns
2 cloves garlic, crushed
1/2 teaspoon wasabi
1 tablespoon water
1 tablespoon mirin or light soy sauce
1 tablespoon dark soy sauce (salt-reduced)
1/2 tablespoon seasoned rice vinegar
1 teaspoon sugar
1 tablespoon peanut or macadamia nut oil
1/2 small daikon radish, cut into matchstick-sized pieces
100g snowpeas, top, tailed and sliced thinly
1 small red onion, finely sliced
50g tat soi leaves, shredded
1/2 baby cos or 1 small coral lettuce, torn
50g curly endive
1 lebanese cucumber (200g), sliced thinly
1 tablespoon pickled ginger, finely sliced
1 tablespoon toasted sesame seeds.
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Instructions:
Shell and devein prawns, leaving the tails intact and place in a large bowl.
Combine the garlic, wasabi, water, mirin, soy sauce, vinegar and sugar in a small bowl. Pour half of the marinade over the prawns, cover and refrigerate for at least 3 hours or overnight. Keep the remaining marinade in covered container and refrigerate.
When ready, drain the prawns and discard the marinade.
Heat the oil in a wok or large frypan and cook the prawns in batches until they just change colour. Combine prawns, daikon, snow peas, onion, tat soi, lettuce, endive, cucumber and pickled ginger in a large salad bowl. Drizzle with the reserved marinade and sprinkle with the toasted sesame seeds.
Serve with fresh bread or as an entr'e.
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